Wednesday, June 27, 2012

Mushroom Pizza Bites

I love mushrooms, I love pizza and I put mushrooms on my pizza. So, when I came across a recipe that used mushroom caps to replace dough I knew I was gonna try it. I'm hooked - I've made these at least 3 times since I first tried them. These are bite-sized, toss it back awesomeness (is that a word?) I want to try these using a large portabella cap. Ummmm
  • 1 package medium-sized cremini mushrooms
  • 1/2 cup pizza sauce (more or less)
  • 1 cup shredded non-dairy cheese (I used a Mexican blend with these) use what you have on hand
  • Pizza toppings of your choice (I used vegan pepperoni and onions - I've also included chopped black olives - again use what you have on hand and enjoy on  your regular pizza)

Pre-heat oven to 400 degrees. Wipe the mushrooms clean and snap the stems off (I saved the stems for another use).

Using a paring knife -  I cut around the top to give me more surface area then gently scrape out some of the insides of the mushroom caps, being careful not to crack the cap. Don’t scrape out too much or your mushroom pizza bites will be flimsy and collapse.

Bake the mushrooms on a non-stick sprayed, foil-lined baking sheet for 6 minutes. Pour out any liquid that’s pooled in the caps.

Chop your topping so they fit inside the caps.
vegan pepperoni and vidalia onion
Spoon 1/4-1/2 teaspoon pizza sauce into each cup.

Now fill with desired pizza toppings.

Add shredded cheese.

Bake about 5-7 minutes, or until cheese is golden brown and bubbly. Serve immediately. Enjoy!

Saturday, June 23, 2012

Enchiladas with Green Salsa

Last week I went to lunch at a local Mexican restaurant with one of my best friends and the daily special was Chicken and Chorizo Enchilada with Green Salsa. It looked devine and I knew I had to make it vegan. This is my version and it is awesome if may say so. Besides the awesome taste these are so fast to make since nothing is cooked before assembling. This was enough filling for 6 enchiladas for us.
  • 1 package chicken style seitan, chopped
  • 2 Chorizio Field Roast sausage links, crumbled
  • 1 can (4 oz) diced green chilies
  • 1 cup Tofutti sour cream
  • 2 tablespoons non-dairy milk (we use Silk original)
  • 1 cup  fresh cilantro
  • 1 cup black olives, sliced
  • 3 scallions, sliced (white and greens parts)
  • 1-1/2 cups vegan cheddar and/or vegan Pepper Jack cheese, shredded, divided (I used Diaya)
  • 2 cans Mexican Green Salsa (I got out 3 cans - see pic but 2 was plenty)
  • whole wheat flour tortillas (I cooked these in the toaster oven - it's so hot outside - so I only made 4)

Preheat oven to 350. In a large bowl, combine seitan, Field Roast, chilies, cilantro, sour cream, almond milk, and 1/2 cup of the cheese.

Pour 1 can of the green salsa on the bottom of a 9x9″ baking pan. Spread evenly.

Fill each tortilla with about 3-4 tablespoons of the enchilada filling and fold over to make a burrito.

Lay folded side down. Pour the other can of salsa over the enchiladas.

Sprinkle rest of cheese on top, then layer on green onions and olives.

Cover and bake for 30 minutes.

I like to shred some lettuce and add a little sour cream and jalapenos as a side when I make Mexican style food. It gives you that fresh crunch of the lettuce and I love the heat of the jalapenos.  Enjoy!

Tuesday, June 19, 2012

Jalapeno Cream Cheese Spirals

I love me some heat, and snacks and the two together. This is so easy and yummy, I forgot to take pics after I rolled these up. I promise to add to the photos when I remake these. You really have to try this it's too easy.
This is the roll, remember more pics next time I make these

  • 1 container Toffuti Cream cheese (only use 8 ounces), softened
  • 1 can (4 ounces) chopped jalapenos (or use the ones you made)
  • 1 tablespoons sugar 
  • 1 tube Crescent Rolls

Preheat oven to 375. Combine cream cheese, jalapenos and sugar into a bowl and mix well.

Open tube of crescent rolls and pinch together the seams so you have one large rectangle.

Spread the cream cheese mixture evenly over the crescent roll.

Roll from the long end, so that  you have a long tube.

Now stick in the freezer for a bit to become very firm or you'll never get these sliced thinly. I put mine in for about an hour. I cut the long roll in half (the original middle seam)--- now cut that half in half and that half in half and that half in half. You get the idea, each original half should give you 16 slices for a total of 32 from the long roll. Bake these int he oven for about 13 minutes.

Saturday, June 16, 2012

Mexican Beans & Rice

I am still attempting to use the food that is in the freezers and pantry - it is hurricane season and I like to have my freezers with very little in them this time of year. I love Mexican dishes and decided to try my hand at a different type of black beans and rice. I had some black beans in the freezer (a few months back I soaked a package of dried beans, cooked them and then separated them into containers and froze them) and there was rice and canned tomatoes in the pantry. The rest of the items in this dish are probably in your frig and pantry. We took the leftover filling and put it in a burrito for breakfast the next day! Yummy
  • 2 stalks of celery, chopped
  • 1 medium green bell peppers, chopped
  • 1 medium Vidalia onion, chopped
  • 1 tablespoon canola oil
  • 1 can (28 oz) diced tomatoes, rinsed and drained
  • 2 cups brown rice, cooked
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons chili powder
  • 1/4 teaspoon black pepper
  • 1/4 cup Diaya cheddar shreds
  • 1/4 cup Toffuti sour cream
  • 2 scallions, chopped
  • 1 avocado, cubed (not in picture below)

In a large skillet, saute the celery, bell pepper and onion in oil until tender.

Stir in the tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper. Bring to a boil.

Reduce heat; cover and simmer for 7-9 minutes or until heated through. To serve: put your bean/rice mixture on your place and top with cheese, sour cream, scallions and avocado. This would have benefited from some pickled jalapenos as well.

Tuesday, June 12, 2012

Skillet Gnocchi

 I had some gnocchi in the pantry for a while now, still good, shelf stable but I've been trying to use up some pantry and freezer items. I found this recipe for Skillet Gnocchi at Swanson Health Products and made it using the stuff I had on hand, below is my revised version.

  • 1 teaspoons olive oil
  • 16 ounces whole wheat gnocchi with sweet potato
  • 1 medium vidalia onion, thinly sliced
  • 1/2 teaspoon garlic powder
  • 1/2 cup water
  • 5 ounces organic baby spinach
  • 1 can stewed tomatoes chopped
  • 1 can great northern beans, drained and  rinsed
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Diaya mozzarella cheese
  • 1/4 cup parmesan cheese

Cook gnocchi according to package directions, drain and set aside.

Heat olive oil in a large non-stick skillet over medium heat. a bowl. Add onion and cook over medium heat for 2 minutes.

Stir in water and garlic powder. Cover and cook 4 to 6 minutes, or until the onion is soft.

Add in spinach and cook, stirring, for 1 to 2 minutes, until spinach start to wilt.

Stir in tomatoes, beans and pepper and bring to a simmer.

Stir in gnocchi and sprinkle with cheeses.

Cover and cook for 3 minutes, or until cheese is melted and sauce is bubbling.

Makes 6 servings. Enjoy.

Sunday, June 10, 2012

Roasted Red Pepper Hummus

I love hummus for a snack with celery or pita chips. It's also great spread on a sandwich with your other favorite things: Tofurky deli slices, lettuce, spinach, tomatoes, whatever you like. Why I buy it premade sometimes is just crazy because it's so simple and quick to make on your own. Here is a recipe for my last batch of hummus with lame photos.

  • 1 can garbanzo beans, drained and rinsed
  • 1 can cannellini beans, drained and rinsed
  • 5 cloves garlic
  • 1/2 cup tahini
  • 2/3 cup of lemon juice
  • 1 entire roasted red pepper (from a jar or freshly roasted)
  • 2 teaspoons cumin
  • 1/2 teaspoon paprika
  • 12 teaspoon salt (add more to taste)

In a food processor pulse the garbanzo beans for a moment, then add cannellini beans and puree.

Add the rest of the ingredients and puree until you get the desired consistency. I like my hummus really smooth. You may need to scrape down the bowl of your food processor a few times during this process.

Tuesday, June 5, 2012

Italian Chicken Sandwich

Okay.. so I made pesto earlier in the day and when lunch rolled around I decided I wanted to try making a sandwich using it. But I didn't remember to take my normal step by step pics - sorry, so here is the ingredient list and the finished sandwich. You really need to make this it was awesome and terrific flavor.
  • whole wheat burger buns
  • veganaise
  • pesto
  • lettuce
  • tomato
  • Gardein Chicken Scallopini
  • Daiya mozzarella shreds
  • roasted red pepper (from a jar)
  • sliced red onion
Bake the chicken scallopini according to the package directions - I flip mine half way through the cooking time and topped the chicken with shredded cheese after it had been flipped. This gave the cheese plenty of time to melt. While the chicken was baking I prepared the buns. I put pesto on one half of the bun and veganaise on the other.

I used lettuce, roasted red bells and sliced red onion to round out my sandwich. But you can use whatever you have and like. Enjoy!

Saturday, June 2, 2012

Basil Pesto

My basil plant is doing awesome. Today I decided it needed a good trim and I needed some good pesto. Then I decided to use some on a Chicken sandwich for lunch - I'll post that recipe in a day or two.
This pic is from a few weeks ago, it's much bigger already.

  • 2 cups fresh basil leaves, packed
  • 1/2 cup Parmesan (see recipe below)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup walnuts
  • 4 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

Place the walnuts in the food processor and pulse a few times before adding anything else (unless you are using walnut pieces).

Combine the basil to the walnuts, pulse a few times in a food processor.

Add the garlic, pulse a few times more. 

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.

Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

I kept some out to put on a Chicken Sandwich that I was making for lunch (look for that post in the next day or so). TIP: I put the rest in ice cube trays and freeze it. Then pop the cubes out and keep in a freezer bag in the freezer. When ever you want pesto just put a cube per person on a saucer to thaw while you fix the rest of your dish. Pesto is good with pasta, over baked potatoes, or spread over toasted baguette slices.

 Parmesan Cheese

  • 1/3 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/4 cup soy flou
  • 1/2 teaspoon salt
  • pinch of dried oregano
Mix all ingredients in a container and there you have it - vegan parm.